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Friday, June 27, 2014

Zesty Quinoa Salad

It's the Canada Day long weekend this weekend and I've got the perfect salad for a barbecue today! I obtained this recipe from All Recipes but I put a little twist on it. And by "twist" I mean I simply added an avocado ; ) It's so easy to make and tastes delicious. Oh and it's vegan AND gluten-free. I hope you like it!

Ingredients:

1 cup quinoa

2 cups water

1/4 cup extra virgin olive oil

2 limes, juiced

2 tsp ground cumin

1 tsp salt

1/2 tsp red pepper flakes, or more

1 1/2 cups of halved cherry tomatoes

1 15 oz. can of black beans, drained and rinsed

5 green onions, finely chopped

1/4 cup chopped fresh cilantro

salt and ground black pepper to taste

1 avocado

Directions:

1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.

3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa, toss to coat. Stir in cilantro and avacado and season with salt and black pepper. Serve immediately or chill in refrigerator.